Name: Creamy Ranch Chicken
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: American
Ingredients: For the Chicken: 2 large boneless chicken breasts (cut into 4 cutlets) 1/2 teaspoon garlic powder 1 teaspoon mixed herb seasoning 1/2 teaspoon salt 1/2 teaspoon black pepper 1 tablespoon olive oil; 1.5 tablespoons butter For the Ranch Sauce: 1 tablespoon minced garlic 1 tablespoon butter 1 tablespoon all-purpose flour 1 cup chicken stock 1/4 cup sour cream; 1.5 tablespoons Ranch seasoning

Why You’ll Love This Recipe

I love how this recipe balances crisp, juicy chicken with a silky sauce that’s loaded with flavor. It comes together in just 25 minutes, so it’s ideal for busy evenings when I still want something homemade and delicious. The ranch seasoning gives the dish a tangy, herby kick, and the creamy texture of the sauce just pulls everything together. It’s the kind of meal that feels fancy but is secretly super simple.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Chicken

2 large boneless chicken breasts (cut horizontally into 4 cutlets)
½ teaspoon garlic powder
1 teaspoon mixed herbs
½ teaspoon salt
½ teaspoon pepper
1 tablespoon olive oil
1.5 tablespoons butter

For the Ranch Sauce

1 tablespoon minced garlic
1 tablespoon butter
1 tablespoon flour
1 cup chicken stock
¼ cup sour cream
1.5 tablespoons ranch seasoning

Directions

I start by slicing the chicken breasts horizontally to create 4 even cutlets.
Then I mix the garlic powder, mixed herbs, salt, and pepper, and season both sides of the chicken.
In a large skillet, I heat the olive oil and butter over medium-high heat and sear the chicken cutlets for about 3–4 minutes per side until golden. Once done, I set the chicken aside and keep it covered.
Using the same skillet, I melt butter and sauté the minced garlic for about 30 seconds.
I stir in the flour and cook it for another 30 seconds, then slowly pour in the chicken stock while whisking constantly to keep the sauce smooth.
Lowering the heat, I add the sour cream and ranch seasoning, then whisk everything together until creamy and well combined.
I turn off the heat, return the chicken to the pan, and spoon the sauce over the top before serving.

Servings and Timing

This recipe serves 4 and takes just 10 minutes to prep with a 15-minute cook time—so I have dinner ready in about 25 minutes. It’s fast enough for a hectic weeknight but feels special enough for weekend comfort food.

Variations

When I want to change things up, here are a few variations I like:

Cheesy ranch chicken: I add shredded cheddar or mozzarella on top and let it melt into the sauce.
Spicy twist: A little crushed red pepper or hot sauce stirred into the sauce adds a nice kick.
Fresh herbs: I sometimes toss in chopped fresh parsley or chives at the end for extra freshness.
Low-carb: I serve it over cauliflower mash or steamed broccoli for a lighter option.

Storage and Reheating

Leftover Creamy Ranch Chicken stores well. I keep it in an airtight container in the fridge for up to 3 days. To reheat, I warm it gently on the stove over low heat or microwave it in short intervals, adding a splash of stock or water if the sauce needs loosening up. I can also freeze the chicken and sauce for up to 2 months—just thaw overnight before reheating.

FAQs

Can I use store-bought ranch dressing instead of seasoning?

I prefer using dry ranch seasoning for the boldest flavor and creamy texture, but a few spoonfuls of ranch dressing can work in a pinch—just reduce the sour cream to balance the richness.

What can I serve with Creamy Ranch Chicken?

I usually serve it with mashed potatoes, pasta, or steamed rice to soak up the sauce. Roasted vegetables or a crisp salad also make great sides.

Can I make this dish ahead of time?

Yes, I often sear the chicken and make the sauce in advance, then reheat everything together when I’m ready to serve. It saves time and still tastes great.

Is this recipe gluten-free?

To make it gluten-free, I use a gluten-free flour blend in place of all-purpose flour and double-check that my ranch seasoning and stock are certified gluten-free.

Can I use chicken thighs instead of breasts?

Definitely. Boneless, skinless thighs work beautifully here. They stay juicy and flavorful—just adjust the cooking time slightly if they’re thicker.

Conclusion

Creamy Ranch Chicken is one of those dishes that hits the spot every time. With golden-seared chicken and a velvety ranch sauce, it’s hearty, flavorful, and incredibly easy to make. Whether I’m cooking for my family or just want a cozy, satisfying dinner for myself, this recipe always delivers.

Creamy Ranch Chicken